I think it will depend more on where and by whom the wine is made than specifically the grape (among the major grapes that is). I'll suggest to California, Southern italy or Australian wines, the rule of thumb being the hotter the growing area, the lower the acid. Look for wine reviews where the wine is decribed as "flabby" Check on producers' websites where acidity or pH may be given as "technical data".

For a specific, what do you think of Barbera among reds and Rhone or Rhone type wines made with Marsanne for whites?